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Serves: 6

Lamb with Dijon Mustard and Hasselback Potatoes

Prep Time
40 min.
Cooking Time
1:30 h
Prep Time
40 min.
Cooking Time
1:30 h


Dijon Lamb Recipe 1 346X318
  • 1 leg of lamb, around 2.5kg
  • Marinade:
  • 100g Dijon mustard
  • 150ml vegetable oil
  • 4 cloves of garlic
  • 4 thyme sprigs
  • Hasselback Potatoes:
  • 18 medium potatoes
  • 50ml rapeseed oil
  • 1 tbsp paprika
  • 3 springs rosemary
  • 2 cloves of garlic
  • Salt
  • Pepper

Special Equipment

  • Grill Rack


    In the kitchen:

  • 01 Place the leg of lamb on the Grill Rack. Season the lamb well with salt and pepper.
  • 02 For the marinade, rinse and chop the thyme, crush the garlix and mix everything with Dijon mustard and oil.
  • 03 Wash the potatoes and make deep cuts into the flesh, without cutting completely through. The cuts should be just three quarters into the potatoes.
  • 04 Chop the rosemary and crush the garlic, then mix with rapeseed oil, paprika, salt and pepper. Turn the potatoes in the mix.
  • At the barbecue:

  • 01 Prepare the barbecue for indirect heat, approx. 220°C. If using a 57cm charcoal barbecue, you will need 1/2 a Chimney Starter of lit Weber briquettes.
  • 02 Place the Grill Rack with the leg of lamb on the indirect heat (above the potatoes), set your iGrill at 63°C and insert the probe into the meat.
  • 03 Cook the lamb for approx. 90 minutes until it reaches 63°C.
  • 04 After 30 minutes of cooking, place the hasselback potaties underneath your cooking grate in your indirect zone.
  • 05 Brush the meat with the Dijon marinade and continue to do this regularly.
  • 06 Remove the potatoes and the meat when it has a core temperature of 63°C. Allow the leg of lamb to rest uncovered for at least 20 minutes before serving.
  • 07 Tip: Cooking your potatoes underneath your meat helps to cook them quicker. In addition, they absorb the meat juices, which gives them additional flavour.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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